Smoked a chuck roast on Sunday when I smoked my single serving fatties. Ended up eating in on Tuesday night for dinner. Rubbed it with SPOG Smoked it with hickory and brought to 160, put some onions on top, some beef stock in the pan and foiled it and brought it to 210. There is no stock/ drippings in that pic because I put it in a container in the fridge so I could get rid of the fat. It pulled so easily and I could not stop eating it, even though I was eating the fatties for dinner. Tuesday night I heated up a pan, threw some pulled beef and onions in the pan with some au jus and made pulled beef cheesesteaks. Have to say the smokey au jus was delicious... Could drink it! Thanks for looking. Thanks again to everyone's chuckie posts that inspired and helped make my first one a success. Shout out to CliffCarter!